APPLE CINNAMON COFFEE RING

FOR THE SWEET DOUGH:
1 pkg active dry yeast
1/4 cup warm water (110 to 115 degrees F)
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs
4 1/2 to 5 cups all-purpose flour
FOR THE APPLE CINNAMON FILLING:
3 Tbsp butter, divided
1 cup thinly sliced Golden Delicious apples 1/2 c chopped pecans
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
1 tsp grated orange peel
FOR THE GLAZE:
3/4 cup confectioners' sugar
1 Tbsp orange juice

TO MAKE SWEET DOUGH:
In small bowl dissolve yeast in water; set aside until foamy.

Meanwhile, heat milk in small saucepan; add sugar, butter and salt. Cool to warm.

In large bowl, combine milk mixture, yeast mixture, eggs and flour, stirring until soft dough forms. Turn out onto lightly floured surface and knead dough 5 minutes or until elastic. Wash, dry, and oil same large bowl; place dough in bowl, cover, and let rise in warm place about 1 hour.

MEANWHILE, PREPARE APPLE CINNAMON FILLING:
In skillet melt 1 Tablespoon butter; add apples and saute until soft. Remove from heat and add pecans, brown sugar, cinnamon and orange peel, mixing well. Set aside.

TO SHAPE AND BAKE THE COFFEE RING:
When dough has risen, roll out on lightly floured surface to an 11x9-inch rectangle. Brush with remaining 2 Tablespoons melted butter and top with apple mixture, leaving 1/2-inch border at edges. Fold dough in thirds lengthwise to make 11x3-inch roll. Cut crosswise into 12 equal pieces. Arrange pieces, cut side up, in greased 9-inch springform pan, forming a ring. Cover and let rise 40 minutes.

Preheat oven to 325 degrees F.

Bake coffee ring 30 to 35 minutes, or until golden. Cool on wire rack. Remove side of pan. To make Glaze, in small bowl, mix confectioners' sugar and orange juice. Drizzle glaze over coffee ring and serve.

Makes 12 servings
Source: Washington Apple Commission